Peppermint Cheesecake Candy (Printable Format)
Creamy peppermint-flavored cheesecake topped with crushed mint candies for a festive treat.
# What You Need:
→ Crust
01 - 1 3/4 cups chocolate cookie crumbs (about 7 oz)
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Filling
04 - 24 oz cream cheese, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1/2 cup sour cream
08 - 1 teaspoon pure vanilla extract
09 - 1 teaspoon peppermint extract
10 - 1/4 teaspoon salt
→ Topping
11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon peppermint extract
14 - 1/3 cup crushed peppermint candies or candy canes
# How-To Steps:
01 - Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine chocolate cookie crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and allow to cool.
03 - In a large bowl, beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition.
04 - Blend in sour cream, vanilla extract, peppermint extract, and salt until just combined, avoiding overmixing.
05 - Pour the filling over the cooled crust and smooth the surface. Bake for 45 to 50 minutes, until the edges are set and the center is slightly jiggly.
06 - Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
07 - Remove from oven, run a knife around the edges to loosen, then cool at room temperature. Refrigerate for at least 3 hours or preferably overnight.
08 - Whip heavy cream with powdered sugar and peppermint extract until stiff peaks form. Spread or pipe evenly over the chilled cheesecake.
09 - Sprinkle crushed peppermint candies over the topping just before serving.
# Expert Suggestions:
01 -
- The chocolate crust gives you something to bite into, and the peppermint filling is so creamy it feels like a hug in dessert form.
- You can make this days ahead and keep it in the fridge, which means one less thing to stress about when people are coming over.
- It looks restaurant-fancy with those crushed candies on top, but honestly, it's forgiving enough that even small mistakes disappear into deliciousness.
02 -
- The cooling process is not optional—rushing it by putting a hot cheesecake straight into the fridge will create cracks, and while the cheesecake still tastes amazing, you lose that professional appearance you worked for.
- Your cream cheese absolutely must be soft and room temperature or you'll end up beating the mixture forever and incorporating too much air, which leads to a puffy cheesecake that sinks and cracks as it cools.
- Overbeating once you add the eggs is the enemy because it introduces air bubbles that expand during baking and collapse during cooling, making your texture uneven and slightly rubbery.
03 -
- Line your springform pan with aluminum foil on the outside before filling it, then wrap it completely—this prevents water from seeping in if you ever decide to use a water bath, which some bakers swear by for extra insurance against cracks.
- Keep a damp kitchen towel nearby while baking so you can run it around the outside of the pan once or twice during cooling to help regulate temperature and prevent the edges from cracking while the center is still setting.